Preheat your oven to 400°F (200°C). Slice chicken breasts horizontally to create cutlets. Season with salt, pepper, and garlic powder; arrange in a greased baking dish.

In a mixing bowl, combine softened cream cheese and heavy cream, whisking until smooth. Stir in onion powder, paprika, Italian seasoning, grated Parmesan, and half of the mozzarella.

Pour the sauce over the seasoned chicken, ensuring even coating. Drizzle with sun-dried tomato oil and scatter chopped sun-dried tomatoes on top.

Cover the dish tightly with aluminum foil and bake for 20 minutes.

Remove the foil and sprinkle fresh spinach evenly on top, followed by the remaining mozzarella.

Bake uncovered for an additional 10 minutes until chicken is cooked through and cheeses are bubbly.

Let the casserole rest for 5 minutes before serving. Enjoy!